German Apfelkuchen - Apple Cake

Apfel Kuchen - Apples were sliced and layered over base recipe , then sprinkled with sugar and cinnamon and dobs of butter which would melt and then get crisp when cold. The base cake (made as a slab cake)was also used with plums on top, or streusel cake. Slab made many different cakes. Lots of eggs and butter but this was because my grandmother made trays of cakes to used! Would love base recipe!

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Oct 02, 2010
Apfel Kuchen
by: Anonymous

Hi! My grandmother used to make this for my mom. After my grandma died, we lost the recipe. I worked on it with my mother and she says this taste very close to what she remembers.

1 bag macintosh apples - peeled, cored, sliced
1/2 stick butter melted
1 stick butter, sliced into thin pats
dark brown sugar
Jiffy Baking Mix
1 packet yeast
3/4c very warm water
2 tsp white sugar

In large bowl, put hot water and and white sugar and swirl to just dissolve. Then add yeast and let yeast activate (5 minutes or so). Then, once yeast is activated and a bit bubbly, add about 2 cups of Jiffy baking mix (maybe start with a bit less) and melted butter. Stir or knead to combine. Add more/less Jiffy baking mix to make a nice firm dough.

Cover bowl with a towel and let the dough rise. To speed up this process, I usually use a metal bowl that I can stick in a just warm oven. After doubled in size, punch down and let rise again.
Now dough should be nice and stretchy and elastic.

Put dough in 9x13 baking dish (I like glass). Line up all of the apple slices into 4 rows running lengthwise across the dough, Make sure the slices are tightly packed and standing up with their rounded, thin, peeled side facing up. Cover the apples with a lot of cinnamon. Next cover with brown sugar and loosely pack all of the nooks and crannies with it. Then evenly space butter pats all over the surface.

Bake at 325 until the bottom is slightly browned (this is where the glass baking dish helps). About 45-60 minutes.


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Zachary - USA
Tremendous website. I lived in Germany for almost 14 years. Your recipes have me excited about getting back into German cooking. Thanks so much!